Ingredients
Scale
- 1 pound extra lean ground beef
- 1 cup chopped onion
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 1 can diced tomatoes (14–16 oz)
- 1 can kidney beans (14–15 oz)
- 1 can white beans (14–15 oz)
- 4 cups beef broth
- 1 jar tomato-basil marinara sauce (24–26 oz)
- 1 1/2 tsp oregano
- 3/4 tsp hot pepper sauce (optional)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/4 cups dry pasta (cooked separately)
Instructions
- Brown the ground beef in a skillet over medium heat; drain excess fat and transfer to the slow cooker.
- Add chopped onion, carrots, celery, diced tomatoes (with juice), rinsed kidney beans, rinsed white beans, beef broth, and marinara sauce to the slow cooker. Season with oregano, optional hot pepper sauce, salt, and black pepper; stir well.
- Cover and cook on LOW for 5–7 hours until vegetables are tender.
- About 15–20 minutes before serving, cook the dry pasta according to package instructions; drain.
- Stir in the cooked pasta just before serving. Adjust seasoning if needed. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 5–7 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 2 cups)
- Calories: 380
- Sugar: 6g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 24g
- Cholesterol: 70mg